Preheat oven to 180ºC. Season the veal with salt and pepper. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook the veal for 2-3 minutes each side or until browned. Transfer to a plate.

Step 2

Heat remaining oil in the dish over medium heat. Cook the onion, garlic, carrot, celery and zucchini, stirring, for 10 minutes or until browned.

Step 3

Stir in the tomato and wine. Simmer for 1 minute. Add the stock and veal. Cover and bake for 1 hour. Uncover. Reduce temperature to 160ºC. Bake for a further 15 minutes or until veal is tender and the liquid has reduced.

Step 4

Use a zester to zest the orange. (Alternatively, use a vegetable peeler to peel the rind. Use a sharp knife to remove white pith. Cut into thin strips.) Halve the orange. Sprinkle the orange rind over the veal. Squeeze over the orange juice. Serve with potatoes.

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